Ingredients
Dip Ingredients
- 1 (15 oz) jar roasted artichokes (or store-bought marinated, drained)
- 1 (15 oz) can white cannellini beans (rinsed and drained)
- 1/2 lemon, juiced and zested (approximately 1 tablespoon juice)
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 teaspoons fresh oregano
- 2 teaspoons fresh basil
- 1/4 teaspoon salt
- Black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup Italian cheese blend (such as Trader Joe’s Quattro Formaggio)
Instructions
- Combine Ingredients: Place the roasted artichoke hearts, rinsed white beans, lemon juice and zest, olive oil, fresh thyme, oregano, basil, salt, black pepper, and minced garlic into a 7-cup food processor or blender.
- Pulse to Blend: Pulse the ingredients until well combined but still slightly textured. Then add the Italian cheese blend and pulse again until the dip is smooth and creamy.
- Chill the Dip: Transfer the dip to a serving or storage bowl, cover it tightly, and refrigerate for up to two days to let the flavors meld and serve chilled.
Notes
- Use marinated artichokes for extra flavor; if using plain roasted, consider adding a bit more lemon or seasoning.
- For a smoother texture, blend longer or add a small amount of water or additional olive oil.
- This dip can be served with crackers, sliced baguette, or fresh vegetables.
- Make ahead and refrigerate up to two days to enhance flavor development.
- Adjust herbs to your preference or substitute with dried if fresh are unavailable; use about one-third the amount if dried.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
